Description
Lemon Butter Lobster Risotto combines the rich, creamy texture of risotto with the luxurious sweetness of lobster and the refreshing brightness of lemon. The creamy, buttery risotto pairs perfectly with the delicate lobster meat, and the touch of lemon adds a fresh burst of flavor. It’s perfect for a special occasion or when you just want to indulge in something truly elegant and comforting.
Ingredients
1 lb lobster tail (about 2 tails), cooked and chopped into bite-sized pieces
1 1/2 cups Arborio rice (risotto rice)
4 cups chicken or vegetable broth (kept warm)
1/2 cup dry white wine (optional, or use extra broth)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
For the lemon butter:
3 tablespoons unsalted butter
Zest and juice of 1 lemon
1 tablespoon fresh parsley, chopped
Instructions
- Prepare the lobster: If using raw lobster tails, cook them first by boiling or steaming until they are opaque and cooked through (about 6-8 minutes). Let the lobster cool slightly, then remove the meat from the shells and chop it into bite-sized pieces. Set aside.
- Make the risotto: In a large saucepan or skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for an additional 30 seconds, stirring until fragrant.
- Stir in the Arborio rice, cooking for 1-2 minutes, allowing the rice to lightly toast and absorb the oil and butter.
- Pour in the white wine (if using) and cook until it’s mostly absorbed by the rice.
- Gradually add the warm broth, 1/2 cup at a time, stirring constantly. Let each addition of broth absorb before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes. You may not need all of the broth, but keep adding until the rice reaches your desired texture.
- Make the lemon butter sauce: While the risotto is cooking, melt the 3 tablespoons of butter in a small saucepan over low heat. Add the lemon juice and zest, and stir to combine. Remove from heat once the butter has melted and the sauce is well mixed. Stir in the chopped parsley. Set aside.
- Finish the risotto: Once the risotto is cooked and creamy, stir in the cooked lobster meat, Parmesan cheese, and season with salt and pepper to taste. Drizzle in the lemon butter sauce and stir to combine everything evenly.
- Serve: Spoon the risotto onto plates, garnishing with extra fresh parsley, a squeeze of lemon juice, and more grated Parmesan if desired. Serve immediately while warm.
- Enjoy: This Lemon Butter Lobster Risotto is creamy, rich, and decadent, with a burst of freshness from the lemon and a touch of luxury from the lobster. It’s sure to impress anyone you serve it to!
Notes
For a variation, add sautéed mushrooms or peas to the risotto for added flavor and texture.
Use shrimp or scallops instead of lobster if you prefer.
Mix in a splash of heavy cream at the end for an even richer risotto.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Cook
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
